Salmagundi Salad

3 boiled white potatoes

cucumber

V2 cup cooked peas

1 apple

teaspoon celery salt

1 hard-boiled egg

Mayonnaise dressing

Slice the potatoes; chop the cucumber, apple and egg; then mis all the ingredients together, pouring over them Mayonnaise dressing. Serve on crisp lettuce leaves.

Water-Lily Salad

1 head lettuce 6 hard-boiled eggs

Mayonnaise dressing

Line a circular dish with the lettuce. Cut the whites of the eggs in pieces lengthwise, like the petals of a water-lily. Arrange the pieces in circular form on the lettuce, and in the center pour the yolks of the eggs well mixed with Mayonnaise. Or lay a large green leaf on each individual plate and make a small lily with each egg.

Cauliflower Salad

1 small cauliflower French dressing

2 tablespoons lemon juice Lettuce

1 tablespoon chopped parsley

Wash the cauliflower carefully; tie in a cloth and cook in boiling, salted water until thoroughly tender. When done remove the cloth; pour the lemon juice over the cauliflower and set it on the ice to cool. When ready to serve separate the flowerets; lay them on lettuce leaves; cover with French dressing and sprinkle parsley over the top.

Normandy Salad

1 small can French peas teaspoon sugar Salt and pepper

pound pecans

cup Mayonnaise dressing

1 small head lettuce

Cook the peas slowly in their own liquor, seasoning them with salt, pepper and sugar. When the peas have absorbed all the liquor, set them aside to cool; mix with the chopped pecans and Mayonnaise and serve on lettuce leaves.

Marine Salad

4 cucumbers 1 onion

2 green peppers French dressing

Scoop out the inside of the unpeeled cucumbers, which will then have the appearance of small green boats. Chop the pulp thus removed with the peppers and onion and mix well with French dressing. Fill the boats and in the bow of each erect a white sail cut from paper and fastened to a long toothpick.

Watermelon Salad

2 cups watermelon 4 tablespoons sugar 1 teaspoon cinnamon

teaspoon grated nutmeg Juice of 1 orange Lettuce

Line a salad bowl with lettuce leaves and in it place the watermelon cut into small cubes. Mix the sugar, cinnamon and nutmeg, and sprinkle over the melon; then pour the orange juice over all.

Fruit Salad

2 bananas Juice of lemon

2 oranges Lettuce

French dressing

Slice the bananas and oranges and pour the lemon juice over all. Serve on lettuce leaves with French dressing.

Fruit And Nut Salad

2 bananas 2 oranges cup English walnuts

Juice of lemon Lettuce French dressing

Slice the bananas and oranges and mix them with the nuts and lemon juice. Serve on lettuce leaves with French dressing.

Walnut Salad

1 cup walnut meats Lettuce

1 cup chopped celery Mayonnaise dressing

Procure the best grade of walnuts and remove the meat from the shells in perfect halves. Mix walnuts and celery with Mayonnaise dressing and serve on crisp lettuce leaves.

Apples cored and cut into cubes may be substituted for the celery, or may be added to both nuts and celery if desired.